Easy Hand Made Chocolates For Your Sweetheart, No Tempering Required

Last year for my birthday my mother-in-law gave me a variety of silicone molds that I had intended to use to make home made fruit snacks for my son. It was a fun, yet time consuming project and a complete and utter failure since my son refused to eat them.

So much for healthy fruit snacks...

My candy molds have sat around unused since that project, but I'm determined not to let them continue gathering dust. If you follow me on twitter then you may have heard that I'm allergic to chocolate (I complained about not long ago.) It's a very depressing allergy to have, but I decided that this year I wasn't going to let it keep me from my goal of finally learning how to make molded chocolates.

Time to dust off those chocolate molds!

Several years ago, while I was hunting for a supplier for Coverture (a type of chocolate I use for making ice cream) I came across a small company from Georgia called Chocoley. Since then I've been ordering all of my chocolate making supplies from them, due largely in part to their wonderful customer service. Recently they began offering free samples of some of their products, so with my last order I requested samples of their Bada Bing Bada Boom Candy & Molding Formula. I was so impressed with the quality and ease of use that I thought I would share it with you, the texture and flavor of the chocolate is light years ahead of the candy melts you see sold in stores. There is no tempering required for this product, you simply melt the chocolate and off you go! It makes it the perfect way to introduce anyone, even children, to candy making.



Bada Bing Bada Boom Candy & Molding Formula from Chocoley
Decorating Squeeze Bottles, 4oz
Mixing Bowl filled with Hot Water
Bench Scraper
Candy Molds, any pattern
Silikomart Silicone Chocolate Heart Mold
Fat Daddio's Triple Heart Chocolate Mold
Freshware 30-Cavity Silicone Chocolate Mold


LorAnn Flavoring Oils 5 Pack and Eye Droppers
Bada Bing Bada Boom Dipping & Coating Formula from Chocoley
Fine Tip Squeeze Bottle, 8 oz
Candy making gloves

Bada Bing Bada Boom Candy & Molding Formula from Chocoley

Decorating Squeeze Bottles, 4oz

Mixing Bowl filled with Hot Water

Bench Scraper 

Candy Molds, any pattern

Silikomart Silicone Chocolate Heart Mold

Fat Daddio's Triple Heart Chocolate Mold

Freshware 30-Cavity Silicone Chocolate Mold


 LorAnn Flavoring Oils 5 Pack and Eye Droppers

Bada Bing Bada Boom Dipping & Coating Formula from Chocoley

Fine Tip Squeeze Bottle, 8 oz

Candy making gloves

How to Determine How Much Chocolate You Need:

If you are using the Silikomart Silicone Chocolate Heart Mold the manufacturer provides the dimensions of the individual cups, each cup should measure 1.57" x 1.18" x 0.47".

To calculate:

multiply length x width x depth x 0.708 = number of ounces per cavity.

number of ounces per cavity x number of cavities = ounces needed per mold

Our calculations for the  Silikomart Silicone Chocolate Heart Mold should look like this:

1.57 x 1.18 x 0.47 x 0.708 = 0.62 ounces per cavity

0.62 x 15 = 9.25 ounces per mold

For information on figuring out how many pieces will be yielded per pound of chocolate or how much chocolate you need to make X number of pieces try reading this article on Chocoley.com



  • Before you begin, make sure all of your tools are clean, dry, and free of dust.

  • Chop Bada Bing Bada Boom Candy & Molding Formula into small pieces and place inside plastic squeeze bottles.

If you are using flavoring oils you will want to add them before you begin melting the chocolate, otherwise your chocolate will seize, causing it to get lumpy.

  • Use an eye dropper to add several drops to the bottles of melted chocolate. These are concentrated oils and a little bit goes a long way so try adding a few drops, shaking well to mix, then taste and repeat as necessary. See notes at the end of the post for more information about adding flavor oils.

Do not place bottles in microwave or boiling water to melt, it will damage the bottles.

  • Enclose bottles in a ziplock bag, remove the air, then set in a mixing bowl filled with hot tap water for 10 - 15 minutes allowing it to melt. To help the chocolate along, remove the bottles from the water every 5 minutes, dry ziplock bag off, then gently shake the bottles to mix.

Make sure the bottles are completely dry before continuing, getting water in the chocolate will ruin it.

  • Place your mold on a level surface and fill each cavity to the top. Gently tap the mold to release any air bubbles, then scrape the excess chocolate off of the mold with a bench scraper.
  • Once molds are clean place them in the refrigerator for 10 minutes to set up. Make sure not to leave them in the refrigerator for too long otherwise moisture will form on the chocolate. If there is moisture on the chocolate you can gently remove it using a paper towel.

You may want to consider wearing candy making gloves when handling the chocolate to prevent leaving fingerprints behind.

  • When the chocolate is ready to be removed from the mold turn it upside down and tap it until the chocolates releases. 

If the chocolates do not easily come free of the mold it has not set up all the way. Place the molds back in the refrigerator for a few minutes before trying again. 

  • OPTIONAL: Repeat step 2 using Bada Bing Bada Boom Dipping & Coating Formula and a fine tip squeeze bottle. Completely dry bottles, then slowly drizzle melted chocolate over your finished pieces using a zig-zag pattern. Place chocolates in the refrigerator to set up.
  • Store finished chocolates in a cool, dry place in an air tight container. For best results the temperature should be 55°F - 70°F with a humidity level below 50%.


This is only the second time I've worked with flavoring oils, feel free to use my notes as a jumping off point or experiment on your own to find out what works best for your tastes.

Peppermint Milk Chocolate

Amount: 4 drops of oil per ounce of milk chocolate
Results: 2 drops would have been enough. Also, don't lick peppermint oil off your fingers if you happen to spill, it sets you lips and tongue on fire!

Cherry White Chocolate

Amount: 3 drops of oil per ounce of white chocolate
Results: 2 drops would have been enough. The colored oils slightly tinted the white chocolate.

Peach White Chocolate

Amount: 2 drops of oil per ounce of white chocolate
Results: The colored oils slightly tinted the white chocolate.

Creme de Menthe White Chocolate

Amount: 2 drops of oil per ounce of white chocolate
Results: The colored oils slightly tinted the white chocolate.

Recipe Inspiration

Chocolate molding tutorial, flavoring oil tutorial, and equations for determining amount of chocolate needed were provided by Chocoley.com. For other fun ideas or more information on chocolate making, please visit their recipe section or resource section.


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Caramelized Onions

I know that people say that bacon makes everything better, but I think that caramelized onions will take a dish to a whole new level. Consider this, would you rather have a boring old hamburger, or a patty melt, covered in caramelized onions? I can tell you that I would pick a patty melt every single time, but then again, I'm prone to eating caramelized onions straight out of the pan. In fact, I had to make a second batch because by the time they were done cooking I didn't have enough left to photograph (whoops!)

Another thing I love about caramelized onions is that, while they do take a lot of patience to make, they don't need to be closely supervised. If you're going to be busy in the kitchen this weekend getting ready for the superbowl, consider making a batch of caramelized onions. I'll be posting my recipe for caramelized onion dip this weekend, it's the perfect game time snack and worlds better than store bought dip. 

Caramelized Onions

Caramelized Onions

Cooking Time: 45m - 1 hr


2 Tablespoons unsalted butter (you can use oil, but butter tastes better)
2 or more yellow onions
¼ Cup water


  • Trim the tops and bottoms off the onions, then slice into uniform pieces and set aside. 
  • In a cast iron skillet set over medium-low heat, melt butter. Once butter has melted add onions and stir to coat, then leave the onions alone. 

The key to this recipe is patience, over stirring the onions will cause them to take longer to caramelize.

  • Check onions every 10 minutes, giving them a good stir to keep them from sticking to the pan. If any of the onions look like they are getting really dark, move them to the outer edge of the pan away from the burner, this will slow down the cooking process since the pan isn't as hot along the outer edge. You can also lower the heat as necessary to keep the onions from burning.
  • About 30 minutes into your cooking process, before stirring, add ⅛ cup of cold water to the hot pan. Give the onions and water a good stir, making sure to scrap the bottom of the pan. This will loosen the onions from the bottom and pick up any of the dark bits that have started to form (you want these in your onions, they contain a lot of flavor.) This technique is called deglazing.
  • Repeat the previous step around the 45 minute mark, then continue cooking until your onions have reached a deep golden brown color.
  • Remove from heat and let cool before storing, or use immediately for best flavor.


Caramelized Onions will store in the fridge for up to a week.